Roasted Beetroot and Quinoa Salad

Instructions

1. 1

   Preheat oven to 200°C (400°F). Wash beetroots and wrap each individually in aluminum foil. Place on a baking sheet and roast for 45 minutes or until tender when pierced with a fork.

2. 2

   While beetroots are roasting, rinse quinoa under cold water. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

3. 3

   Toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning. Set aside to cool.

4. 4

   For the dressing, whisk together olive oil, balsamic vinegar, honey, dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste.

5. 5

   Once beetroots are cool enough to handle, peel off the skins (they should slip off easily) and cut into 1-inch wedges.

6. 6

   In a large bowl, combine the cooked quinoa, roasted beetroot wedges, baby spinach, sliced red onion, and half of the toasted walnuts.

7. 7

   Pour the dressing over the salad and toss gently to combine. Transfer to a serving platter.

8. 8

   Top with crumbled feta cheese and remaining walnuts. Serve warm or at room temperature.